1. Start a day or two in advance by placing the coconut milk in the fridge so the creamy part can separate from the milk. When making the cake, just spoon the creamy part on top out of the can until you have about 4 oz. (120g) of thick coconut milk. Use the rest for smoothies.

2. Add the biscuit cookies to a mixer and mix or add them to a freezer bag and crush with a rolling pin until you get fine crumbs. Add to a bowl and mix with the cocoa powder. Next, add the desiccated coconut to a nonstick frying pan without any fat and toast it until fragrant and slightly browned. Add to the bowl and mix in. Add the melted butter and mix until all crumbs are moist. Transfer to a tall springform tin (18cm)* that is lined with baking parchment. Press to the bottom to get one even layer. Set aside.

3. Add the gelatin leaves to a small bowl with cold water and let them soak for 5-8 minutes. Add the cream cheese, sour cream, confectioners‘ sugar, and lemon zest to a large bowl and mix until well combined. Next, add the coconut liquor to a small pot and heat it up gently (do not let it cook!). Squeeze the gelatin leaves to get rid of excess water and add them to the pot with the hot liquor, stir until dissolved completely. Remove from the heat and gradually add 2-3 tablespoons of the cream cheese mixture to the pot and mix in. Add this mixture to the large bowl and mix everything together.

4. Mix the thick coconut milk you got from the can on high speed for about 2 minutes until creamy, then fold into the cream cheese mixture. Pour that filling into the prepared springform tin, cover with some plastic wrap and place in the fridge overnight.

5. Decorate the cake with some toasted coconut flakes, mini coconuts and whipped cream (optional).